"Austa" comes from Latin austere which means "southern wind." A way of paying homage to the Algarve, this unique region of southern Portugal, inspired by both the Atlantic and Mediterranean waves. A feeling, and a concept that has taken shape in the restaurant of the same name, drawing on local heritage, craftsmanship, producers, and artisanal traditions. Opened last August, the establishment owes its existence to two Britons, Emma and David Campus, passionate about design, art, and wine. A taste that Emma developed alongside her parents, who opened a lifestyle boutique in the region in the early 2000s.
A passion reflected in the richness of the wine list. Together with chef David Barata, the duo has crafted a menu that changes and evolves with the seasons, guided by a focus on local produce and simplicity. Working with a small number of specialized suppliers and winemakers across Portugal and neighboring Spain, Austa sources characterful wines in small quantities, which guests are invited to discover by the glass.
The restaurant offers delicious breakfasts featuring organic poached eggs nestled in a roasted Hokkaido pumpkin, topped with toasted seeds, and served with toasted sourdough bread. The creamy yogurt accompanying the organic banana bread is made with goat's milk fermented for sixteen hours. Pastries from small, local artisan bakeries round out this delightful start, best enjoyed with wild lavender honey from one of the Algarve's few organic honey producers.
At lunchtime, the menu also evolves with the harvests and catches of the producers, but always begins with sourdough bread, served with olive oil from a small producer in Évora. Whipped pork lard, rather than butter, highlights the use of "by-products" so often considered waste from the Algarve's abundant pork production. The cheese and artisanal charcuterie platters offered at breakfast are also available at lunch, along with a smoked fish platter. Once autumn arrives, a wild boar croquette makes its debut! Feta from a small Dutch producer in Monchique is paired with roasted pumpkin, while dried amberjack or yellowfin tuna, depending on the fisherman's catch, are served with tomato dashi. Finally, Feito no Zambujal's pork neck and garden leaves, or Santa Luzia's octopus, pil pil, and garden leeks can be found on large plates meant for sharing. These are bold and original recipes that showcase local producers.
The evening menu offers more sophisticated dishes. As autumn approaches, the first wild mushrooms from Viseu are served with hollandaise sauce. For meat, lamb and pork are selected from the finest farms in the Algarve and Alentejo regions of Portugal, and in Andalusia, Spain. Vegetarians and vegans needn't worry: the chef offers a recipe featuring grilled fermented cabbage with... pimentão massa and chickpeas, but also an umami alternative to xerem (thick soup) from the Algarve where seaweed from a small producer in the Ria Formosa is used instead of seafood.
Hospitality is just one aspect of the Austa experience, which is explored in more detail in the form of the grocery store Emma and David's (grocery store) is located within the space. Plates and tableware from the Portuguese artisan collective, and unique finds from the couple's travels, move from the restaurant tables to the shop shelves, where guests can purchase them to take home.
In addition, cookbooks and craft books on topics such as sea salt, spoons and ceramics complement the scented products from the Algarve natural brand 8950 and the London-based brand Perfumer H, with aromas such as ink, smoke, salt and marmalade – all designed around the idea of creating lasting memories around the culinary experience.
The range of objects and curiosities extends to consumables such as specialty coffee from Austa's roastery, Bean 17, from Loulé, salt from Sal Marim, and soon their own line of jams, preserves, pickles, and condiments made with produce from Austa's garden and orchards. An authentic and enriching destination.
Austa
Rua Cristovao Pires Norte 117, Almancil
Portugal – Almancil
